This Butter Bean Mash Dip with Dukkah is so light, lemony and delicious. It is like a favorite cousin of hummus, while asserting its own lip smacking identity, topped with a glorious, crunchy and aromatic dukkah. A perfect appetizer, snack or light meal for all times.
The dip tastes terrific with Whole Wheat Pita Bread.
Butter Bean Mash Dip
Butter Beans are delicious, versatile and handy. So, this seems like the right thing to make in these times. Easy, wholesome, nutritious and budget friendly, this is a winning recipe, that will be a keeper even for later.
Lima beans (or butter beans) are a favorite staple at our home. We make recipes from these beans - fresh, frozen or dried. One popular favorite is our Persian dill rice with lima beans.
This mashed bean dip is so simple, and comes together in just a few minutes. And can be a quick snack or a light lunch. Once you try this, you will be hooked on to the taste of this delectable bean recipe that is like hummus, and yet so distinct.
What is Dukkah?
The butter bean dip is topped with the popular Egyptian condiment dukkah, made with a combination of nuts, seeds, herbs and spices. Common ingredients are hazelnuts, sesame seeds, coriander seeds, cumin seeds, spices, salt and pepper.
The ingredients are roasted and pounded together and used as a dip with bread or to flavor a variety of dishes.
How to Make it
- Take all the butter bean dip ingredients in a food processor and process until very smooth.
- Dry roast the nuts and seeds. Lightly crush those in a mortar and pestle. Season with Aleppo pepper, salt and ground pepper.
- Serve the butter bean dip in a dish and make wavy patterns.
- Scatter dukkah over the dip and drizzle with olive oil and pomegranate molasses.
- Dont burn the seeds while roasting. Watch it carefully.
- The nuts and seeds can be roasted in the oven too.
- Dont crush the seeds too much. They should still have a texture and not ground into a powder.
- Save the remaining dukkah for other recipes. It is great for topping other dips, soups, salads etc.
Bean Dip Health Benefits
This bean dip is vegan, dairy free, egg free and gluten free. Replace the almonds or hazelnuts with pumpkin/sunflower seeds to make it nut free.
Butter bean dip with dukkah is a very satisfying appetizer. Packed with plant protein, dietary fiber, vitamins, minerals and phytochemicals, this dip will keep you full for long. Especially with a whole grain flat bread like pita or barbari bread, this can be a very satiating choice.
Lima beans are a great source of fiber, protein, folic acid, copper, potassium, iron, and manganese. They also provide a good amount of thiamin, vitamin B6 and other minerals, vitamins, phytochemicals, antioxidant nutrients and sterols.
This nutrient powerhouse of a bean is especially useful for weight management diets and is also being valued for its support with brain health.
How to Store
The bean dip stays well in the refrigerator for a week. Store the leftover dukkah in the refrigerator as well to prevent rancidity.
More Dips and Spreads:
- Homemade Hummus (Ultra Creamy)
- Mast O Khiar (Cucumber Yogurt Dip)
- Persian Yogurt Dip with Shallots
- Red Pepper Walnut Chutney
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Butter Bean Mash Dip Recipe
Butter Bean Dip
- 1/3 cup whole almonds or hazelnuts
- 1½ tablespoons pumpkin seeds
- 1½ tablespoons sunflower seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon fennel seeds
- 1 tablespoon sesame seeds
- 1/2 teaspoon black seeds (nigella seeds)
- 1 teaspoon Aleppo red pepper red pepper flakes or paprika
- 1/4 tsp coarse salt
- 2 twists freshly ground pepper
- Drain the butter beans, rinse and put it in a food processor. Add garlic, lemon juice, olive oil, black pepper, salt to taste and process it until super smooth. Adjust the seasoning and set it aside.
- Heat a cast iron skillet at medium setting for five minutes. Hold your palm three inches above the pan and you should be able to feel the heat. Then add the almonds and roast at medium heat, stirring occasionally, for about 4 to 5 minutes. Cool the nuts and chop coarsely or crush using a mortar and pestle.
- In the same skillet, dry roast pumpkin seeds and sunflower seeds for about 3 minutes. Remove the seeds from skillet and set aside.
- In the skillet, take coriander seeds, cumin seeds, fennel seeds and dry roast for 30 seconds to 1 minute. When they begin to release the roasted aroma, lower the heat and add sesame and black seeds. Continue to dry roast until the sesame seeds start to tan, that is, about 30 seconds to 1 minute.
- Remove the skillet from the heat source and let the seeds cool down.
- Using a mortar and pestle, lightly crush the pumpkin and sunflower seeds and add them to the chopped/crushed almonds. Repeat with coriander, cumin and fennel seeds. Then add the sesame, black seeds, salt, Aleppo pepper and two twists of freshly ground black pepper. Combine it all well.
- Transfer the processed butter bean mash to a serving dish and make wavy patterns with the back of a spoon. Scatter over 3 tablespoons of the dukkah and save the rest for another use. Garnish with thyme. Drizzle with olive oil and pomegranate molasses, if using it. Serve with pita bread.
- Using Dried Beans: Soak 1/2 pound dried Lima beans overnight with 2 pinches baking soda. Drain and cook with lots of water until very soft.
- Roast Almonds in Oven: Preheat oven to 350 degrees Fahrenheit. Scatter almonds in a single layer on a baking sheet and bake for 10 to 12 minutes. Cool the nuts and chop coarsely.
- Aleppo pepper or red pepper flakes can be substituted with a combination of paprika and cayenne pepper/chili powder. Adjust the heat level to your taste.
Inspired by butter bean recipes by Ottolenghi.